Chocolate Creme Brulee - - FabulousFoods.com

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Desserts

Puddings and Mousses

Chocolate Creme Brulee

Rate it!
Votes (3) | Comments (0)

By Hotel Maison de Ville, New Orleans

Posted July 23rd, 2007

This article is reprinted with permission from Recipes from Historic Louisiana: Cooking with Louisiana's Finest Restaurants, by Linda Bauer, (2006, Bright Sky Press)

Recipes from Historic Louisiana: Cooking with Louisiana's Finest Restaurants

Servings:	10
Author Notes:	I thoroughly enjoyed taking a trip down memory lane with the recipes in this book. Forty- eight classic Louisiana restaurants are represented, many my personal favorites. While it may be true that Hurricane Katrina has altered the face of Louisiana, the fabulous flavors of these recipes are a constant that will endure now and forever. In addition to the recipes, you'll find photos and essays about the historic restaurants that contributed to the collection. If you know what it means to miss New Orleans (and the rest of Louisiana) you'll be happy to know you can now recreate the flavors right in your own kitchen.
Ingredients:	6 egg yolks 1/4 cup granulated sugar 1 quart heavy cream 6 ounces good quality chocolate finely chopped 1 vanilla bean, seeds scraped small amount of sugar for caramelizing
Instructions:	Preheat oven to 350°F. Combine egg yolks and sugar in a mixing bowl. Bring cream to a simmer. Remove from heat and add vanilla seeds and chocolate. Let rest in order for the chocolate to melt. Add cooled cream mixture to sugar and yolk mixture and blend. Place mixture in ramekins then place ramekins in a bain marie (water bath). Bake for 20 minutes or until set. Remove and chill. Just before serving, spread a thin layer of sugar evenly over the top of the ramekins. Use a propane torch to quickly caramelize the sugar on top of the cooled custard. You can alternately caramelize the sugar under a broiler (watch it carefully so it doesn't burn too much).